The Culinary Institute of America (cia)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by Jonathan Dixon
English | 2011 | ISBN: 030758903X | 272 pages | EPUB | 2 MB

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care

The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4324 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 00:59:33 | 2.96 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America By Jonathan Dixon
English | 2011 | ISBN: 030758903X | English | 272 pages | EPUB | 2 MB

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (Repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America By Jonathan Dixon
Clarkson Potter | 2011 | ISBN: 030758903X | English | 272 pages | EPUB | 2 MB
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Jonathan Dixon, "Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America"
Cla,,.kson Po,,ter | 2011 | ISBN: 030758903X | 272 pages | mobi | 0,7 MB
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America By Jonathan Dixon
Publisher: Clar..kson Pot..ter 2011 | 272 Pages | ISBN: 030758903X | EPUB + PDF | 2 Mb + 1 MB

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2  eBooks & eLearning

Posted by IrGens at Feb. 28, 2016
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking
Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone [Repost]

Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone by Cate Conniff-Dobrich
English | Apr. 1, 2010 | ISBN: 0811865886 | 208 Pages | EPUB | 6.5 MB

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]  eBooks & eLearning

Posted by IrGens at Jan. 31, 2015
The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]
.AVI, XviD, 1105 kbps, 608x464 | English, MP3, 128 kbps, 2 Ch | ~ 1 hour | 2.05 GB
Category: Cooking

The Making of a Chef: Mastering Heat at the Culinary Institute of America  eBooks & eLearning

Posted by Balisik at Nov. 10, 2014
The Making of a Chef: Mastering Heat at the Culinary Institute of America

Michael Ruhlman "The Making of a Chef: Mastering Heat at the Culinary Institute of America"
Holt | English | March 31, 2009 | ISBN: 080508939X | 336 pages | azw, epub, lrf, mobi | 3,59 mb

I loved this book it took me back to my days as a student at the Culinary School at Kendall College which was founded and started by CIA alum. I had gone back to school to change careers with the evening and part-time program Kendall offered. Being a chef is very demanding physically, emotionally, creatively and financially. Despite my graduation almost two years ago I haven't quit my day job yet but I still have hope of breaking into the field further.